Today we are making Lemon Bars. This simple yet exquisite recipe is a perfect blend of tangy lemon and sweet, crumbly shortbread crust that comes together to create a treat that’s impossible to resist. Perfect for any occasion and any time of year!

Lemon Bars Ingredients

Flour
Powdered Sugar
Butter
Eggs
White Sugar
Lemon Juice, freshly squeezed
Baking Powder
Lemon Zest
*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Lemon Bars

Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 60 minutes
Serving Size: 24 bars

Preheat the oven to 350 degrees F.
In a large bowl, combine the flour and sugar.
Cut the softened butter stick into four pieces and add it to the bowl of sugar and flour. Using a pastry cutter, cut the butter into the mixture until it clings together and is crumbly.
Pour the shortbread crust into a 9X13 inch glass baking pan and press in until the bottom is covered evenly.
Bake the crust for 20 to 25 minutes, until just turning golden. Remove from the oven to set aside and cool.
While the crust is baking, make the filling. In a large mixing bowl, use an electric hand mixer to whisk together the eggs, white sugar, and lemon juice.
In a separate bowl, combine the flour, baking powder and lemon zest. Add these dry ingredients to the egg mixture and mix together. The batter will be very runny.
Pour the lemon batter evenly over the baked, cooled crust.
Bake for approximately 25 minutes. It should be a light golden brown.
Remove it from the oven and allow it to cool before cutting and serving.
Dust the top of the bars with powdered sugar (try using a fine sieve or sifter) and cut into squares.

Storage and Reheating Instructions

How to Store Lemon Bars:

These will keep beautifully in the fridge for up to a week. Just use parchment paper to separate the layers if you have to stack them in a container. Keep them in an airtight container. Or, you may freeze them for up to 3 months.

How to Reheat Lemon Bars:

Reheating isn’t necessary but if you prefer your Lemon Bars a bit on the warmer side, a quick zap in the microwave will do the trick—just be careful not to melt that sugary top.

Helpful Tips & Substitutions

Can This Be Frozen?

Absolutely! Wrap individual bars in plastic wrap and then place them in a freezer bag. They’ll last for about three months. Thaw them in the fridge or on the counter when you’re ready for a treat.

Can This Be Made Ahead of Time?

Yes, and you should! Making them a day ahead allows the flavors to meld together beautifully. Just store them in the fridge until you’re ready to serve.

Substitutions & Variations

Gluten-Free? Swap the flour for your favorite GF blend.
Vegan? There are great vegan butter and egg substitutes out there.
Love Orange? Use orange juice and zest for a citrusy twist.

Helpful Cooking Notes

Lemon Zest: Don’t skip it! It adds an irreplaceable depth of flavor.
Cutting Bars: Use a hot knife for clean cuts. Dip it in hot water, wipe quickly, and slice.
Sifting Sugar: For an even dusting of powdered sugar, use a fine sieve or sifter.

Try Some of our Other Favorite Lemon Recipes

Lemon Bars

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings bars

Calories 190 kcal

Dive into Lemon Bars, a perfect blend of tangy and sweet. This easy guide offers step-by-step instructions for delicious, crumbly lemon bars.

EQUIPMENT

Pastry Cutter
9×13 inch Pan
Large mixing bowl

INGREDIENTS

2 cups flour
½ cup powdered sugar
1 cup salted butter, softened4 eggs
2 cups white sugar
⅓ cup lemon juice, freshly squeezed
½ cup flour
½ teaspoon baking powder
½ teaspoon lemon zest
extra powdered sugar, for dusting

INSTRUCTIONS

Preheat the oven to 350 degrees F.
In a large bowl, combine the flour and sugar.
Cut the softened butter stick into four pieces and add it to the bowl of sugar and flour. Using a pastry cutter, cut the butter into the mixture until it clings together and is crumbly.
Pour the shortbread crust into a 9X13 inch glass baking pan and press in until the bottom is covered evenly.
Bake the crust for 20 to 25 minutes, until just turning golden. Remove from the oven to set aside and cool.
While the crust is baking, make the filling. In a large mixing bowl, use an electric hand mixer to whisk together the eggs, white sugar, and lemon juice.
In a separate bowl, combine the flour, baking powder and lemon zest. Add these dry ingredients to the egg mixture and mix together. The batter will be very runny.
Pour the lemon batter evenly over the baked, cooled crust.
Bake for approximately 25 minutes. It should be a light golden brown.
Remove it from the oven and allow it to cool before cutting and serving.
Dust the top of the bars with powdered sugar (try using a fine sieve or sifter) and cut into squares.

NOTES